curiegas Posted 29 Jul 2005 , 2:55am
post #1 of

I am having such a hard time icing a double tier round cake. When I finish, it looks more like a crumb coat than regular icing. I just use a spatula and put a "blob" of icing on top and smooth.

Thanks,
Cecilia

8 replies
ntertayneme Posted 29 Jul 2005 , 2:59am
post #2 of

I crumb coat, let that dry for about 15-20 minutes .. then I put a second coat on it ... it usually covers all the crumbs .. then I smooth with a Viva papertowel

colocak Posted 29 Jul 2005 , 3:01am
post #3 of

Is the viva papertowl wet or dry? I use Viva papertowels in my home so I have some, just don't know how this will work icon_smile.gif

sheilaattaway Posted 29 Jul 2005 , 3:05am
post #4 of

Go to articles, find the one about upsidedown meathod, I had the same problem and this is the only thing I do now, I love it.

colocak Posted 29 Jul 2005 , 3:07am
post #5 of

Did I read something where you can freeze a cake with frosting on it and then take it out and smooth it with wax paper or something?? I think I might be losing it icon_redface.gif

farney0125 Posted 29 Jul 2005 , 3:09am
post #6 of

I do a crumb coat and let it crust too for 15 or so minutes...then I do another coat on top....and I use a spatula dipped in hot water. I just did the two teir "Martha Stewart" inspired cake...it's in my photos....I did this technique with that...it was smooth all over. Good luck.

peacockplace Posted 29 Jul 2005 , 2:37pm
post #7 of

THis is a great technique for icing found cakes. I love it! http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html

MariaLovesCakes Posted 29 Jul 2005 , 2:43pm
post #8 of
Quote:
Originally Posted by curiegas

I am having such a hard time icing a double tier round cake. When I finish, it looks more like a crumb coat than regular icing. I just use a spatula and put a "blob" of icing on top and smooth.

Thanks,
Cecilia




I use the big icing tip and cover the entire cake, then smooth....

I get a thick coat of icing ...

cakemommy Posted 29 Jul 2005 , 2:47pm
post #9 of

I haven't tried the upside down technique yet but I will some day. What I do to ice my cakes is I use the icer tip!!!!! I use it to apply all over the cake. It works wonders for me. I even use it on sheet cakes. It applies the icing in even layers around so I don't have to worry about "too thick or too thin". Then I give a final smoothing with my angled spatula and any extra icing will just come away with it. I ice my sides first then my top then once more on the sides to touch up.


Amy

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